Soak the beans in enough cold water to cover them by 2 inches
overnight,
or quick-soak and drain. In a kettle combine the beans, ham hock, garlic,
bay leaf,
oregano, onion, bell pepper, red pepper flakes, chili powder and
8 cups water
and simmer
the mixture, covered, stirring occasionally, 3
hours or until the beans are tender. Stir in
the tomatoes and salt to taste
and simmer the mixture, uncovered, stirring occasionally,
for 1 hour, or
until mixture is thickened. Discard the bay leaf, remove ham hock and
chop the meat. Stir
the meat into the mixture with the coriander and the
vinegar and serve the beans over
the rice with the radish or onion.
Serves 6
to 8.

To quick-soak dried beans:In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them
by
2 inches, bring the water to a boil, and boil the beans for 2 minutes. Re-
move the kettle from the heat and let the beans soak, covered, for 1 hour.